Item #294191 Malt: A Practical Guide from Field to Brewhouse. John Mallett.

Malt: A Practical Guide from Field to Brewhouse

Brewers Publications, December 2014. Paper Back. Used - Acceptable / No Jacket As Issued. Item #294191
ISBN: 1938469127

Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell's Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer.

Brewers call malt the soul of beer. Malt: A Practical Guide from Field to Brewhouse follows the intricacies of malt from the field to the mashing process. It includes detailed discussions of enzymes, specialty malts, quality, analysis and malt selection. Storage, handling, malt bill formulation and mash chemistry--critical to every brewer--round out this book written for any level brewer wishing to learn more about the role of malt as the backbone of beer. Crease on back cover.

Used Book

Price: $7.00

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